Corrected or new information: (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 54.146.179.146 will be logged.

Inspection findings

Inspection date

Type

Increase the lighting in the rest-room and in the staging area. Remove all unused and unnecessary equipment in the food facility. Note: Post the 3 year certificate and the sign that indicates the last inspection is available where it is visible to the public. One sink is being repaired. Promote hand washing at the available sink until the needed repairs are made. During the inspection, hand washing, no bare hand contact with ready to eat foods and employee health was discussed. Recommend for permit renewal. Thank you.

Critical: Person in Charge Present, demonstrates knowledge (corrected on site) (repeated violation)Observation:A food service employee was working in the food service establishment without having a valid food service card.Correction:A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.

03/21/2016

Routine

There were no priority violations observed. The facility owners have removed a lot of equipment and unused items. Some ceiling tiles have been replaced. Continue to work on the facility structure. The "cooling room" floor is not smooth and cleanable and the ft. candles must be increased. The emergency response plan was discussed and signed. Employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.No violation noted during this evaluation.

Critical: Person in Charge Present, demonstrates knowledgeObservation:A food service employee was working in the food service establishment without having a valid food service card.Correction:A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.

Nonfood-Contact Surfaces - Corrosion Resistant/NonabsorbentObservation:Cardboard and paper observed used to line shelvesCorrection:Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

Floors, Walls, and Celings - CleanabilityObservation:Floor or floor covering throughout the facility is not smooth and easily cleanable.Correction:Repair or replace floor or floor covering to make it smooth and easily cleanable.

Floors, Walls, and Celings - CleanabilityObservation:The ceiling throughout the facility is not smooth and easily cleanable.Correction:Repair or replace ceiling to make it smooth and easily cleanable.

Lighting, IntensityObservation:Very limited light observed in the back storage area and also in the walk in cooler.Correction:Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms

Premises - Maintaining Premises; Unnecessary Items and LitterObservation:Facility is storing unnecessary items to the operation or maintenance of the establishment.Correction:Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Food Storage - Clean and Dry LocationObservation:Food stored on the floor or less than 6" above the floor in the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.

Physical Facilities in Good Repair (repeated violation)Observation:The roof in the back room near the walk-in freezer was not maintained in good repair. Water was leaking from the ceiling area onto the floor.Correction:Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

07/24/2014

Routine

Critical: Demonstration of Knowledge*Observation:The person in charge failed to posses a valid certified food service manager's card. The CFM's certificate was expired.Correction:Obtain a valid food service managers card.

Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)Observation:Raw fish was cold holding in a manner that may cause cross contamination of to ready-to-eat (RTE) cooked crabs.Correction:Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

Physical Facilities - Cleaning Frequency and RestrictionsObservation:The walk-in freezer's floor was noted in need of cleaning.Correction:All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)Observation:Observed cooked crabs being stored directly on top of raw crabs in the reach-in refrigerator. The CFM voluntarily discarded the food product.Correction:Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.

Nonfood-Contact Surfaces - Corrosion Resistant/NonabsorbentObservation:Observed cardboard being used as shelf liner in the reach-in refrigerator. Cardboard is not nonabsorbent.Correction:Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

Equipment - Good Repair and Proper AdjustmentObservation:The ice machine was observed in a state of disrepair and damaged. The unit was leaking water onto the floor.Correction:Repair the ice machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.

Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)Observation:The following utensils were observed soiled to sight and touch: The dispensing utensil stored in the dry food product container. The CFM voluntarily removed the dispensing utensil from the food container and spoke with the employees.Correction:Clean and sanitize these surfaces for food contact.

Critical: Backflow Prevention Device, When Required*Observation:Observed a hose with a spray nozzle attached to a water fixture lying on the floor underneath the kitchen's hand sink..Correction:Install an approved backflow prevention device.

Physical Facilities in Good RepairObservation:Observed water leaking from the ceiling area in the rear storage room.Correction:Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Premises - Maintaining Premises; Unnecessary Items and LitterObservation:Facility was storing unnecessary items to the operation or maintenance of the establishment.Correction:Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

03/18/2014

Routine

Discussed the following with the Person-In-Charge (PIC): (1) The policy on storing food items, (2) The cleaning schedule of the facility.

Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)Observation:The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The interior areas of the refrigeration and freezer units.Correction:Maintain nonfood-contact surfaces of equipment clean.

Equipment - Cooking and Baking EquipmentObservation:The cavity of the microwave oven is observed soiled.Correction:Using the manufacturer's recommended cleaning procedure, clean the cavity, door seal of the microwave oven at least every 24 hours.

Critical: Pests - Controlling Pests* (repeated violation)Observation:Methods are not being used to control pests. Observed flies present in the establishment.Correction:When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Physical Facilities - Cleaning Frequency and RestrictionsObservation:The facility noted in need of cleaning.Correction:All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

07/30/2013

Routine

Discussed observations with the CFM.

Cloths - Wiping Cloths; Use LimitationObservation:Wiping cloths improperly stored between use.Correction:Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)Observation:The prepared ready-to-eat (RTE) cole slaw in the reach-in refrigeration unit was not properly dated for disposition.Correction:Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and UtensilsObservation:Observed accumulations of grime and debris on the following food contact surfaces: Hand held vegetable slicers being stored as clean.Correction:Clean and sanitize these surfaces for food contact.

Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and UtensilsObservation:The following utensils were observed soiled to sight and touch: Hand held measuring/dispensing cups being stored as clean.Correction:Clean and sanitize these surfaces for food contact.

Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and UtensilsObservation:The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The storage shelf for dry goods (flour, breading), the storage shelves in the walk-in cooler and the floor of the walk-in cooler.Correction:Maintain nonfood-contact surfaces of equipment clean.

Critical: Equipment and Utensils - Before Use After Cleaning*Observation:The food-contact surfaces of the following equipment were not observed sanitized: Utensils.Correction:After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.

Critical: Pests - Controlling Pests*Observation:Methods are not being used to control pests, observed flies in the kitchen area.Correction:When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

04/30/2013

Routine

Discussed observations with the CFM. The kitchen was not cooking food during this inspection. The facility was being maintained clean and organized since the last inspection.

Critical: Handwashing - Using a Handwashing Lavatory*Observation:The handwashing sink located at the kitchen was blocked with soiled food containers being stored in the basin, preventing access by employees for easy handwashing.Correction:Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled food containers preventing its use.

04/01/2013

Routine

No violation noted during this evaluation.

12/20/2012

Follow-up

Discussed observations with the CFM. Discussed the following with the CFM:(1.) Monitoring the 3-door reach-in cooler's food temperatures and methods that could be used to maintain proper food temperatures. (2.) Buying shellstock from approved certified dealers that are listed on the ICSSL shippers list.(3.) The use of cardboard as shelf liner, under cooking pans on the cook line and the floor near the fryer.

Critical: Shellfish - Shellstock; Maintaining Identification*Observation:Inadequate record keeping system of shellstock tags.Correction:Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.

Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*Observation:Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was being stored over raw fish, scallops and shucked oysters.Correction:Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.

Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*Observation:Unwrapped or uncovered food in the kitchen and refrigeration units.Correction:Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

Food Storage Containers; Identified with Common Name of FoodObservation:Unlabeled food containers (flour, etc.).Correction:Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

Gloves; Use LimitationObservation:Single-use gloves saved for reuse. Used single-use gloves in a container of picked crab meat in the walk-in cooler.Correction:Cease reuse and discard gloves when interruptions occur in the operation.

Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*Observation:The in-house prepared ready-to-eat (RTE) cole slaw in the refrigeration unit was not properly dated for disposition.Correction:Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

Equipment - Good Repair and Proper AdjustmentObservation:The door gasket of the 3-door reach-in refrigeration unit was in a state for disrepair or damage. The door gasket was torn and duct taped back onto the door.Correction:Repair or replace the 3-door reach-in refrigerator door gasket in accordance with the manufacturer's specifications.

Critical: Equipment - Food Contact Surfaces and UtensilsObservation:Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris: Food containers and sheet pans.Correction:Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.

Non-Food Contact SurfacesObservation:The nonfood contact surface of the following had accumulations of grime and debris: Freezer's interior, ice machine, exterior of the refrigeration units and the storage shelves.Correction:Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Physical Facilities in Good RepairObservation:The facility was not maintained in good repair. The ceiling tiles were detaching, the wall covering was separating (gap present), the coving was detaching from the wall, the air curtains in the walk-in were heavily soiled and in a state of disrepair or damaged, the walk-in cooler's ceiling was rusty and flaking, and the wall behind the prep table had a panel used as a backsplash ducted taped to the wall.Correction:Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Physical Facilities - Cleaning Frequency and RestrictionsObservation:The facility noted in need of cleaning.Correction:All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

First Aid Supplies, StorageObservation:First Aid Supplies are not being stored in a kit or container. Container of topical cream for burns was being stored on the storage shelf next to the single service articles in the kitchen.Correction:Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles

12/11/2012

Routine

Questions about Tony's Crab & Seafood:

Have they had a follow up recent inspection since? There food is good but now I'm cautious !!

shirley spriggs, Jul 24th, 2016

Do you have any questions you'd like to ask about Tony's Crab & Seafood? Post them here so others can see them and respond.